Steps

1. Peel off cabbage leaves, roll them up, and shred them. Cut off the core part as its texture can be unpleasant. Pro Tip! This method is recommended for making a small amount of shredded cabbage. Slicing with a knife brings out the cabbage's original flavor. It's best to eat it immediately after cutting, as soaking in water can leach out nutrients.
   🕒 03:38
2. Bring water with a 1% salt concentration to a boil in a pot, add 30g salad pasta, and boil for 1 minute.
   🕒 05:10
3. Drain the boiled salad pasta well and transfer it to a bowl.
   🕒 06:06
4. Add 2 tsp mayonnaise, 1 pinch salt, 1 dash MSG(Ajinomoto), and black pepper to taste to the salad pasta, mix well, and make spaghetti salad. Pro Tip! Using Pure Select mayonnaise helps to reduce acidity, making it a good match for meat.
   🕒 06:11
5. Arrange the shredded cabbage and spaghetti salad on a plate.
   🕒 07:32
6. In a small bowl, combine 1/3 tsp sugar, 1 tsp Shichimi Togarashi, 1/2 tsp Ichimi Togarashi, 2 tsp soy sauce, 1 tsp oyster sauce, and 1 tsp toasted sesame seeds to make mixed seasoning (1). Pro Tip! If you don't like spicy food, adjust the amount of Ichimi Togarashi between 1/4 and 1/2 tsp.
   🕒 07:38
7. In another bowl, combine 2/3 tsp chicken stock, 2g bonito powder, and 1 and 1/2 tbsp water to make mixed seasoning (2). Pro Tip! If you don't have bonito powder, you can substitute by heating katsuobushi (bonito flakes) in the microwave for several tens of seconds and crushing it into powder. One pinch is approximately 1g. The reason for making separate mixed seasonings is to prevent the chili peppers from burning and becoming bitter, and to prevent soy sauce from sticking to the meat and making it too salty.
   🕒 08:28
8. Heat 1 tbsp lard in a frying pan over high heat, then spread out 250g pork loin and stir-fry. Pro Tip! Using lard adds richness and makes for a delicious finish. If you don't have it, you can substitute with vegetable oil.
   🕒 10:01
9. Once the pork changes color, add the prepared mixed seasoning (2) and stir-fry, allowing the meat to absorb the liquid.
   🕒 10:52
10. Once the liquid has evaporated, add the prepared mixed seasoning (1) and stir-fry, coating the entire dish.
    🕒 11:18
11. Serve the stir-fried Nikushichi on the prepared plate and it's complete.
    🕒 11:45